Unexpected Ingredients

When I came across these recipes, they both caught my eye because each one had a surprise ingredient. The addition of potato chips in the breadcrumb topping makes for a crispy, crunchy and salty crust on salmon. In the cauliflower & apple puree, the cauliflower is cooked in milk with some angel hair pasta until it is tender enough to puree. The pasta adds just enough starch to give the puree a velvety texture, creaminess and buttery flavor. Better yet, both of these dishes also happen to work well together as a main course.

The Broiled Salmon with Crisp Herbed Crust recipe is written for two servings, but can easily be doubled or tripled for a family. If you have leftovers, the Cauliflower & Apple Puree can be quickly transformed into a wonderful soup by simply reheating equal parts puree and stock (chicken or vegetable). Bring the soup to a gentle simmer and serve with a drizzle of white truffle oil.

Click here to download and print a two-page pdf of these recipes:

Broiled Salmon with Crisp Herbed Crust for Two
with Cauliflower & Apple Puree

Cauliflower Gratin with Rosemary, Grey Poupon and Parmesan Cheese

I came across this recipe a few months ago and I’ve been waiting for the opportunity to create it with cauliflower from my CSA box. The recipe calls for two heads of cauliflower and since I’m a little behind from my busy last week, I had enough for the recipe.

The results were delicious. The flavors of this dish work very well together without masking the taste of the cauliflower. This is a recipe that will definitely go into the “make again” pile. Many thanks to West Town Tavern for posting this recipe on their website:

Cauliflower Gratin with Rosemary, Grey Poupon and Parmesan Cheese

Note: the recipe does not call for a specific amount of salt or pepper, but I found that this dish needs a lot of seasoning – more than you would think. Season the cream sauce well before combining with the cauliflower. Remember, the cauliflower itself does not have any seasoning (with the exception of the small amount of salt it will pick up from the boiling water), so when the sauce combines with the cauliflower, it needs to make up for the unseasoned ingredients that you are adding.

Photo copyright West Town Tavern

box no. 05 | contents

• Lettuce
• Beets
• Young Turnips
• Broccoli
• Cauliflower
  
• Summer Squash
• Cucumbers
• Sweet Onions
  
• Scallions
• Eggplant
• Sage
• Tetragonia
  

Last week was a crazy week and, unfortunately, not a lot of vegetable cooking happened. So, not only do I have to catch up on my blogging, I have quite a few vegetables left from last week to work into our meals! Fortunately, I was able to off-load some cucumbers and zucchini on friends and neighbors. The upside is that now I have enough cauliflower to make a Cauliflower Gratin with Rosemary, Grey Poupon and Parmesan Cheese – a recipe that I came across on West Town Tavern’s website.

Click here to download a pdf of the Angelic Organics Farm News for box no. 05.